Thalassery Biryani
An authentic non-vegetarian recipe from Kerala, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
500g Khyma rice (Jeerakasala/Kaima rice)
800g Chicken, cut into large pieces
300g Onion, thinly sliced
200g Tomatoes, chopped
40g Ginger-garlic paste
6piece Green chillies, slit
200ml Thick coconut milk
80ml Ghee
40ml Coconut oil
15g Whole spices (bay leaf, cinnamon, cardamom, cloves, star anise)
10g Coriander powder
5g Fennel powder
5g Garam masala
30g Fresh coriander leaves
20g Fresh mint leaves
40g Cashew nuts
30g Raisins
12g Salt
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the khyma rice thoroughly and soak for 20 minutes. Drain. Cook the rice in boiling salted water with a few whole spices until 70% done (the grains should still have a bite). Drain and set aside.
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Heat coconut oil in a large heavy pot. Fry the sliced onions in batches until deep golden brown and crispy. Remove half for garnishing; leave the rest in the pot.
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Add ginger-garlic paste and green chillies to the pot. Sauté for 2 minutes.
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Add chopped tomatoes and cook for 5 minutes until they break down.
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Add coriander powder, fennel powder, and garam masala. Stir and cook for 2 minutes.
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Add the chicken pieces and coat well with the masala. Cook on high heat for 5 minutes to sear.
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Add coconut milk and salt. Stir, cover, and cook on medium heat for 20 minutes until the chicken is cooked through and the gravy is thick.
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In a separate pan, heat ghee and fry cashews and raisins until golden. Set aside for garnishing.
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Layer the biryani: spread half the par-cooked rice over the chicken curry. Scatter coriander and mint leaves. Add the remaining rice on top. Drizzle ghee over the top layer.
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Seal the pot tightly with a lid (or dough seal). Cook on very low heat (dum) for 20 minutes. Open, garnish with fried onions, cashews, and raisins. Serve with raita and pickle.
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Chef's Tips
Khyma rice (also called Jeerakasala or Kaima rice) is the defining ingredient of Thalassery biryani — it is a small-grained, aromatic rice unique to northern Kerala and cannot be substituted with basmati.
The coconut milk in the chicken masala gives this biryani its distinctly Malabar character, setting it apart from other Indian biryanis.
Frying the onions until very deeply golden (almost caramelised) is crucial — they provide the base sweetness and colour of the dish.
The dum cooking step must be done on the lowest possible heat; use a heat diffuser if available to prevent the bottom layer from burning.
About This Dish
Thalassery Biryani is a traditional non-vegetarian dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Khyma rice (also called Jeerakasala or Kaima rice) is the defining ingredient of Thalassery biryani — it is a small-grained, aromatic rice unique to northern Kerala and cannot be substituted with basmati. - The coconut milk in the chicken masala gives this biryani its distinctly Malabar character, setting it apart from other Indian biryanis. - Frying the onions until very deeply golden (almost caramelised) is crucial — they provide the base sweetness and colour of the dish. - The dum cooking step must be done on the lowest possible heat; use a heat diffuser if available to prevent the bottom layer from burning.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard